Pantanal: Urus Restaurant serves flavors from the Midwest and surfs in the success of the soap opera

If the success of the soap opera “Pantanal” put the Midwest in the spotlight and aroused the curiosity of many people, São Paulo still has few addresses dedicated to Pantanal food — despite proudly boasting a list of restaurants with the most varied national and international cuisines. .

To make up for some of this vacuum, the Urus restaurant will offer a menu to learn a little more about what is eaten in the region this Tuesday and Wednesday, the 27th and 28th.

The house in Jardim Europa welcomes chef Marcelo Cotrim to prepare what they are calling the Pantanal Experience, a closed menu with Pantanal ingredients and techniques. The event costs R$380, it is possible to order a pairing with wines for another R$245. For the price and description of the dishes, the public can expect a more sophisticated meal than those cooked by Filó, played by Dira Paes in the soap opera.

Known for his participation in Globo’s reality show Mestre do Sabor, in 2019, and regarded as an ambassador for Mato Grosso’s cuisine, chef Cotrim signs a menu that starts with a welcome drink called Guaravida and a couvert that combines chipa tile. (a kind of cheese bread) and pequi curd.

Then come the starters — three hot and two cold. Among the cold dishes, there is piraputanga tartar, a fish widely found in Bonito, Mato Grosso do Sul, plus tapioca tile and green papaya ceviche, Pantanal honey and lemon powder. The hot ones are pancetta crackling with furundu, a traditional sweet from the region, Cuiabano stew croquette with tamarind cream and dried fish cake with bocaiuva aïoli.

The chef prepared two main dishes, one with fish and one with beef. The first combines grilled painted, pequi muslin, farofa de pixé, which is a Cuiabano sweet prepared with roasted corn, sugar and cinnamon, and canjinjin reduction, a drink of African origin made from brandy, honey, ginger, cloves. , cinnamon, fennel, roots and other ingredients. Then, a beef cut comes to the table accompanied by grilled pumpkin, green banana chips and smoked cabotiã puree.

For dessert, there is a rice ball with brown sugar syrup and cumbaru crumble.

Opened in May in the west of the capital, Urus is run by Massimo Bataglini, an Italian chef who has lived in Brazil for 20 years. There, the public can also find dishes inspired by the cuisine of the Pantanal, the Cerrado and the Amazon.